Pigs In A Blanket with Cranberry Mustard Dipping Sauce Recipe

Introduction

Pigs in a Blanket are a classic, crowd-pleasing appetizer that’s easy to prepare and perfect for any occasion. Wrapped in buttery crescent dough and baked until golden, these bite-sized treats are best enjoyed with a tangy cranberry mustard dipping sauce.

Ingredients

• 2 (8-ounce) packages crescent dough
• 1/4 cup dijon mustard, divided
• 24 ounces cocktail weiners
• 1 egg white, lightly whisked
• 2 tablespoons everything bagel seasoning
• 1/3 cup cranberry sauce
• 2 tablespoons brown sugar
• 1/4 cup dijon mustard

Instructions

1. Step 1: Preheat the oven to 375°F. Line a large circular baking dish or pizza pan with parchment paper and set aside.
2. Step 2: Roll out the tubes of crescent roll dough onto a cutting board. Brush the dough with 1/4 cup dijon mustard. If using perforated crescent dough, cut each triangle into 4 pieces; the sizes can vary since the dough can be stretched.
3. Step 3: Wrap each cocktail weiner with a piece of dough, ensuring the mustard side is on the inside.
4. Step 4: Arrange the wrapped weiners on the prepared baking sheet in a large circle with another circle inside, or simply place them in rows.
5. Step 5: Brush the top of the dough with the lightly whisked egg white and sprinkle evenly with everything bagel seasoning, or any seasoning combination you prefer. Leaving them plain is also an option.
6. Step 6: Bake for 15-20 minutes, or until the dough is golden brown and cooked through.
7. Step 7: While the pigs in a blanket bake, prepare the dipping sauce by whisking together the cranberry sauce, brown sugar, and 1/4 cup dijon mustard in a medium bowl.
8. Step 8: Serve the pigs in a blanket warm with the cranberry mustard dipping sauce on the side.

Tips & Variations

• For extra flavor, try adding a thin slice of cheese inside the dough before wrapping the weiners.
• If you prefer a spicier kick, substitute dijon mustard with spicy brown mustard or add a dash of hot sauce to the dipping sauce.
• Use mini smoked sausages or vegetarian sausages as alternatives to cocktail weiners.
• Everything bagel seasoning can be swapped for sesame seeds, poppy seeds, or garlic powder depending on your taste.

Storage

Store any leftover pigs in a blanket in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 8-10 minutes to keep the dough crisp. The dipping sauce can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare pigs in a blanket ahead of time?

Yes, you can assemble them a few hours ahead and keep them covered in the refrigerator. Just add the egg wash and seasoning before baking.

What can I use if I don’t have crescent dough?

Puff pastry is a great substitute and will give a similarly flaky texture. Make sure to thaw it before rolling and wrapping the sausages.

Pigs In A Blanket with Cranberry Mustard Dipping Sauce Recipe

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Delicious and easy-to-make Pigs in a Blanket featuring cocktail wieners wrapped in crescent roll dough with a flavorful mustard inside and everything bagel seasoning on top, served with a tangy cranberry mustard dipping sauce. Perfect for parties, game days, or as a tasty appetizer.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 24 pigs in a blanket 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pigs in a Blanket

• 2 (8-ounce) packages crescent dough
• 1/4 cup Dijon mustard, divided
• 24 ounces cocktail wieners
• 1 egg white, lightly whisked
• 2 tablespoons everything bagel seasoning

For the Dipping Sauce

• 1/3 cup cranberry sauce
• 2 tablespoons brown sugar
• 1/4 cup Dijon mustard

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C). Line a large circular baking dish or pizza pan with parchment paper and set aside.
2. Prepare Dough: Roll out the tubes of crescent roll dough onto a cutting board. Brush the dough with half of the Dijon mustard. If using perforated crescent dough, cut each triangle into 4 pieces. They will not be exactly equal, but you can stretch the dough as needed.
3. Wrap Wieners: Wrap each cocktail wiener with a piece of the dough, closing it so the mustard side is on the inside.
4. Arrange on Baking Sheet: Place the wrapped wieners on the prepared baking sheet in a large circle with another smaller circle inside, or simply arrange them in rows.
5. Apply Egg Wash and Seasoning: Brush the tops of the dough with the lightly whisked egg white. Sprinkle the everything bagel seasoning evenly over them. You can also use any combination of seasonings you prefer or leave them plain.
6. Bake: Bake in the preheated oven for 15-20 minutes until the dough is golden brown and cooked through.
7. Make Dipping Sauce: While the pigs in a blanket bake, whisk together the cranberry sauce, brown sugar, and remaining 1/4 cup Dijon mustard in a medium bowl until smooth and well combined.
8. Serve: Serve the pigs in a blanket warm with the cranberry mustard dipping sauce on the side.

Notes

• You can use any brand of cocktail wieners or small sausages you prefer.
• If you cannot find everything bagel seasoning, try sesame seeds, poppy seeds, dried garlic, and onion flakes as a homemade substitute.
• Brushing with egg white instead of whole egg keeps the topping light and helps seasoning stick without adding too much color.
• Stretch dough carefully to avoid tearing when cutting unequal pieces.
• These are best served warm but can be reheated in the oven for a few minutes.
• For a spicier kick, add a dash of hot sauce to the dipping sauce.

Keywords: pigs in a blanket, cocktail wieners, crescent roll, appetizer, party food, easy snacks, baked appetizers, cranberry dipping sauce